Pumpkins are great for roasting, making soup and carving for Halloween. But the often overlooked seeds tend to get thrown away in the process. Here is how you can pan fry pumpkin seeds and eat them for a tasty and healthy snack.
1. First, remove the seeds from other pumpkin. Try to remove all the pumpkin flesh. Although I fry the seeds together with the pumpkin flesh on occasion, the moisture means that the seeds can go soggy rather than crispy.
2. Place the seeds in a separate dish or kitchen paper. These little kernels are packed with vitamins and minerals and are a great source of fibre.
3. Scoop about a tablespoon of oil in a pan. Wait until the oil becomes hot and starts to evaporate. Add the pumpkin seeds and shallow fry until they are brown and crispy on the outside. Continue reading How to pan fry pumpkin seeds
“Why is this cheese so expensive?” said my friend Jenny, frowning as she picked up a box of Camembert cheese at Fairprice supermarket.
We were doing some grocery shopping with her one-year old son Aidan and we were faced with a wide array of different cheeses, ranging from sophisticated French cheeses to slices of Kraft.
Being the food guru I was, I proceeded to explain to her that good cheeses contained just milk, bacteria and a coagulant such as acetic acid (from vinegar) or rennet (produced in stomachs of mammals to digest milk). According to ancient stories, cheese was first created when a trader put his supply of milk into a pouch made from a sheep’s stomach and he set out across the dessert. The heat from the sun, combined with the rennet in the lining of the pouch, caused the milk to separate into curd (cheese) and whey. So cheese has a very natural beginning.
One example of a cheese made like that is gouda, which is a Dutch hard cheese.
The ingredients of gouda are milk, salt, cultures, rennet.